A rich, cozy bowl of comfort, this creamy French onion and mushroom soup brings together caramelized onions, earthy mushrooms, fragrant herbs, and a splash of cream for a luxurious depth. It’s finished with cheesy, golden-toasted French bread for a hearty, soul-warming dish that’s perfect for chilly evenings.
Why You’ll Love This Recipe
I love how this soup blends the classic comfort of French onion soup with a creamy twist and the added umami of mushrooms. The slow caramelization of onions builds deep flavor, and the toasted cheese-topped bread turns each bowl into a complete, satisfying meal. It feels indulgent, but it’s actually simple to make with ingredients I usually have on hand. Whether I’m serving this for a dinner party or just craving something cozy, it never disappoints.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
1 1/4 cups dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
3 cloves garlic, minced or grated
2 cups cremini or wild mushrooms, sliced
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
1 teaspoon honey
6–8 cups low sodium chicken or vegetable broth
2 teaspoons Worcestershire sauce (or soy sauce)
2 bay leaves
Kosher salt and black pepper (to taste)
1/2 cup heavy cream
6 slices French bread
2 cups shredded Gruyère cheese
Directions
I melt the butter in a large Dutch oven over medium-high heat, then add the onions and honey. After about 10 minutes of stirring occasionally, the onions start softening. I add ¾ cup of the wine slowly, letting each addition cook down before adding the next. After another 10–15 minutes, the onions are perfectly caramelized and golden.
I stir in the garlic, mushrooms, thyme, and sage, seasoning with salt and pepper. After sautéing for 3–4 minutes, I add the remaining ½ cup wine, broth, Worcestershire sauce, bay leaves, and another pinch of salt and pepper. I bring it to a simmer for about 10 minutes. Then I stir in the cream and let it cook another 5–10 minutes. I discard the bay leaves and adjust the seasoning to taste.
While the soup simmers, I preheat the oven to 400 °F (200 °C). I lay the bread slices on a baking sheet and toast them for 10–15 minutes until they’re nice and dry. Then I switch the oven to broil.
I ladle the soup into oven-safe bowls, top each with a slice of toasted bread, and sprinkle on the Gruyère cheese. I place the bowls on a baking sheet and broil for 3–5 minutes, just until the cheese is bubbly and golden. A sprinkle of fresh thyme on top, and it’s ready to serve.
Servings and timing
This recipe makes 6 hearty servings. It takes about 15 minutes to prep and 45 minutes to cook, totaling 1 hour from start to finish.
Variations
I often swap the wine with apple cider or juice for a non-alcoholic version.
For a vegetarian twist, I stick with vegetable broth and skip the Worcestershire (or use a vegetarian version).
When I want even more richness, I add a handful of shredded mozzarella with the Gruyère.
Sometimes I make mini portions in ramekins for a fancy appetizer.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The soup reheats beautifully on the stovetop over medium heat. I toast fresh bread and melt the cheese just before serving to keep that texture perfect. It can also be frozen (without the bread/cheese topping) for up to 2 months.
FAQs
How do I caramelize onions properly for this soup?
I take my time—about 25 minutes total. The trick is adding wine gradually and letting it cook down completely before the next splash. Stirring occasionally helps them cook evenly without burning.
Can I make this soup without oven-safe bowls?
Yes! I toast the cheese on the bread slices separately under the broiler, then just place them on top of the soup in regular bowls.
What’s the best mushroom to use?
I love cremini or a mix of wild mushrooms for their deep, earthy flavor, but button mushrooms also work if that’s what I have.
Is there a dairy-free version?
Absolutely. I use a plant-based butter and swap the cream for unsweetened oat cream or coconut cream. For the topping, dairy-free cheese melts great under the broiler.
Can I make this ahead of time?
Yes, and I often do. I make the soup a day in advance—it actually tastes even better the next day. I just reheat and toast fresh bread with cheese when serving.
Conclusion
This creamy French onion and mushroom soup is everything I want in a comfort dish—rich, savory, and full of cozy flavors. With caramelized onions, tender mushrooms, and cheesy toasted bread, it feels like a warm hug in a bowl. Whether I’m entertaining or just making a quiet dinner at home, this soup always hits the spot.
A rich, cozy soup blending caramelized onions, mushrooms, herbs, and cream, topped with cheese‑toasted bread.
Ingredients
6 tablespoons salted butter
4 medium yellow onions, thinly sliced
1 1/4 cups dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
3 cloves garlic, minced or grated
2 cups cremini or wild mushrooms, sliced
2 tablespoons fresh thyme leaves
2 tablespoons chopped fresh sage
1 teaspoon honey
6–8 cups low sodium chicken or vegetable broth
2 teaspoons Worcestershire sauce (or soy sauce)
2 bay leaves
Kosher salt and black pepper (to taste)
1/2 cup heavy cream
6 slices French bread
2 cups shredded Gruyère cheese
Instructions
Melt together the butter, onions, and honey in a large Dutch oven over medium‑high heat. Cook, stirring occasionally until softened, about 10 minutes. Then slowly add ¾ cup of the wine (¼ cup at a time), letting it cook into the onions, and continue cooking another 10–15 minutes until the onions are deeply caramelized.
Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3–4 minutes. Then add the remaining ½ cup wine, the broth, Worcestershire sauce, bay leaves, and a pinch of salt and pepper. Increase heat to medium‑high and bring to a simmer. Simmer 10 minutes, then stir in the cream and cook another 5–10 minutes. Remove and discard the bay leaves. Taste and adjust seasoning.
Preheat the oven to 400 °F (about 200 °C). Arrange the bread slices on a baking sheet and toast for 10–15 minutes until very dry. Then switch the oven to broil.
Ladle the soup into oven‑safe bowls. Place a slice of toasted bread on each, then top evenly with cheese. Place each bowl on a baking sheet and broil until the cheese is bubbly and golden, 3–5 minutes. Garnish with fresh thyme and serve immediately.
Notes
If you prefer not to use wine, substitute about ½ cup apple cider or apple juice for the first step, and use broth for the rest.
Use vegetable broth to make this soup vegetarian.
Watch the broiler closely — cheese melts fast and can burn.
You may toast the cheese on the bread separately if you don’t have oven‑safe bowls, then place the cheesy bread atop the soup.
The onion caramelization is critical for deep flavor — be patient with that step.
